How to prepare cauliflower in tomato juice for the winter: recipes

Cauliflower can be fried in batter or steamed to retain maximum nutrients. Some home cooks prefer freezing the florets after harvest to add them to various dishes in winter. If you don’t have a spacious freezer, you can prepare jarred preserves instead.

Let’s explore the most delicious and simple recipes for preserving cauliflower in tomato juice for winter. In this article — step-by-step instructions, photos, tips, and recommendations from experienced home cooks.

Choosing and Preparing Cauliflower

To ensure your preserve turns out tasty, healthy, and visually appealing, it’s important to select the right vegetable.

For canning, use:

1. High-quality cauliflower with light florets, free from rot, disease, or mechanical damage.
2. Vegetables with firm white or cream-colored heads. A yellowish tint indicates overripeness, making it unsuitable for canning.

Before heat treatment, wash the vegetable thoroughly and cut it into florets.

How to Preserve Cauliflower in Tomato Sauce

Cauliflower in tomato sauce is flavorful and aromatic, and the combination of light florets and red sauce makes the preserve visually appealing.

For the classic recipe (per 2 kg of cauliflower):

• 2.5 kg tomatoes;
• 2 bell peppers;
• 6 tbsp tomato paste;
• ½ head of garlic;
• 60 g salt;
• 100 g sugar;
• 150 ml sunflower oil;
• ½ tsp citric acid;
• Bay leaves and black peppercorns — to taste.

Preparation steps:

1. Wash the cauliflower and cut it into florets. Wash the bell peppers, remove the stems, and slice them into strips.
2. Blanch the tomatoes by making a cross-shaped cut at the stem, scalding them with boiling water, and immediately plunging them into ice water. This makes peeling easier.
3. Place cauliflower florets and a few strips of bell pepper into sterilized 500 ml jars. Add one bay leaf per jar.
4. Fill the jars with boiling water, cover, and let sit for 15 minutes.
5. Prepare the tomato sauce: blend the peeled tomatoes into a puree. Add peppercorns and minced garlic.
6. Bring the sauce to a boil with salt, sugar, oil, and citric acid, then simmer on low heat for 20 minutes.
7. Drain the water from the jars and immediately fill them with the hot sauce. Seal the jars while still hot.

Recipe Variations

Cauliflower has a neutral taste, so winter preserves often include other vegetables for extra flavor.

With Vegetables and Spices

Fans of unique canned snacks will love this simple recipe with onions and cucumbers.

For two 1.5-liter jars, you’ll need:

• 1 kg cauliflower florets;
• 20 fresh cucumbers;
• 3 medium onions;
• 1.5 kg tomatoes;
• 2 bell peppers;
• 4 garlic cloves;
• ¼ chili pepper.

Spices:

• 2 bay leaves;
• 60 g sugar and salt each;
• 2 tbsp 9% vinegar;
• 2 cloves;
• 10 peppercorns.

Preparation:

1. Blend peeled tomatoes, chop the chili into small pieces, slice bell peppers into strips, cucumbers into rings, and onions into quarters.
2. Peel the garlic.
3. Layer bay leaves, garlic, and onions in sterilized jars. Add cucumbers, bell peppers, and cauliflower. Alternate vegetable layers until the jar is full. Pour boiling water over them, cover, and let sit.
4. After 20 minutes, drain the water and repeat.
5. Meanwhile, prepare the tomato sauce. Heat tomato juice in a pot, add salt, sugar, chili, and spices.
6. Simmer for 10 minutes, add vinegar, and cook for 2 more minutes. Drain the water from the jars and replace it with boiling sauce.

Seal the jars immediately, turn them upside down, wrap in a blanket, and let cool.

With Garlic

The combination of cauliflower and garlic gives the preserve a spicy aroma.

For three 500 ml jars (per 1 kg cauliflower):

• 1 bell pepper;
• 0.7 kg tomatoes;
• 3 garlic cloves;
• 3 tbsp sunflower oil;
• 40 g sugar;
• 1 tbsp salt;
• 50 ml 9% vinegar.

Step-by-step preparation:

1. Blanch the cauliflower florets for 5-6 minutes to prevent cloudiness during storage. Drain and cool.
2. Prepare the tomato sauce: blend peeled tomatoes and deseeded bell pepper into a puree. Crush the garlic.
3. Simmer the sauce with garlic, oil, salt, and sugar for 5 minutes.
4. Add cauliflower and cook for another 10 minutes, stirring constantly.
5. Add vinegar, boil for 3 more minutes, then transfer to sterilized jars.

Seal the jars, invert them, wrap, and let cool.

With Zucchini

This preserve includes not only cauliflower and zucchini but also tomatoes, carrots, bell peppers, and onions. It can be served as a standalone dish or added to vegetable stews.

Ingredients per 1-liter jar:

• 300 g cauliflower;
• 150 g zucchini;
• 2 onions and bell peppers each;
• 1 carrot;
• 5 tomatoes;
• 3 garlic cloves.

Spices and marinade:

• 1 tsp salt;
• 3 pinches of sugar;
• 4 tbsp sunflower oil;
• 2 tbsp apple cider vinegar;
• Ground pepper — to taste.

Preparation:

1. Chop the vegetables: cauliflower into florets, onions into half-rings, and carrots, zucchini, and peppers into strips.
2. Sauté the vegetables with salt, sugar, and oil until softened (about 15 minutes).
3. Blend tomatoes with garlic, season with spices, and add to the vegetables. Simmer for 10 minutes, then add vinegar.
4. Transfer the mixture to sterilized jars and sterilize for 10 minutes.

Seal the jars and let them cool.

With Bell Peppers

All previous recipes include bell peppers in the tomato sauce. Typically, 1-2 peppers are used, but you can increase the quantity.

For example, use some for the sauce and add the rest in chunks to the cauliflower. The result will resemble a vegetable lecho.

With Parsley

Cauliflower with tomato sauce and parsley is exceptionally aromatic.

Per 1 kg cauliflower florets:

• 700 g ripe tomatoes;
• 1 bell pepper;
• 3 garlic cloves;
• A bunch of parsley;
• 50 ml sunflower oil and 9% vinegar each;
• 40 g sugar;
• 25 g salt.

Preparation:

1. Blanch the florets for 6 minutes, then drain and cool.
2. Blend peeled tomatoes and deseeded bell pepper into a puree. Chop parsley and crush garlic.
3. Simmer the sauce with salt, sugar, and oil for 5 minutes. Add cauliflower and cook for 10 minutes. Stir in vinegar and boil for 3 more minutes.

Transfer to sterilized jars, seal, invert, and let cool.

With Citric Acid

Citric acid, like vinegar, acts as a preservative. It can be used alone or with vinegar.

For 2 kg cauliflower florets:

• 2 bell peppers and 1 chili pepper;
• 1.5 kg tomatoes;
• 1 head of garlic.

Sauce ingredients:

• 3 tbsp salt and sugar each;
• 150 ml sunflower oil;
• 3 g citric acid;
• 6 bay leaves;
• 10 black and allspice peppercorns each.

Preparation:

1. Blanch the cauliflower for 3 minutes in boiling water with citric acid, then drain and cool.
2. Slice bell peppers into strips and chili into rings.
3. Blend tomatoes into a puree and slice garlic thinly.
4. Combine all ingredients with spices and oil, then simmer for 30 minutes.
5. Transfer to sterilized jars and seal.

Without Sterilization

Cauliflower can also be preserved with minimal heat treatment. These preserves should be consumed first.

Ingredients per 1 kg cauliflower:

• 700 g tomatoes;
• 1 bell pepper;
• 4 garlic cloves;
• 2 tbsp salt and sugar each;
• 50 ml sunflower oil and vinegar each.

Preparation:

1. Blanch the florets and cool. Dice the deseeded bell pepper and peel the tomatoes.
2. Blend peppers and tomatoes into a puree, add minced garlic, salt, sugar, and oil. Simmer for 5 minutes.
3. Add cauliflower and cook for another 20 minutes. Stir in vinegar 2-3 minutes before removing from heat.
4. Transfer to jars and seal.

Storage Duration and Conditions

Properly sealed preserves can last all winter. To ensure this, cool them properly.

After sealing, invert the jars, cover with a blanket, and let cool completely.

Store in a dry, dark pantry at temperatures below +15°C and humidity levels between 65-90%.

Tips

Besides using high-quality ingredients and undamaged jars, experienced cooks recommend the following:

Note: Always sterilize jars and lids to prevent spoilage.

Add vinegar at the end to prevent evaporation. Use stainless steel or enameled pots for cooking — avoid aluminum, as it can impart a metallic taste.

Conclusion

Properly prepared cauliflower in tomato sauce is a great way to diversify winter meals. You can follow the classic recipe or experiment with herbs, zucchini, garlic, and other vegetables.

The key is to follow the steps precisely and use high-quality ingredients. Vinegar or citric acid is essential — they act as preservatives and extend shelf life.